French Onion Soup

Ron Nebrerecipes, Savoury1 Comment

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French onion soup is a warm, rich, and soothing cold weather meal. It may come as a surprise but this soup doesn’t take much effort to whip up and enjoy in your own home.
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Yield: 4 to 6 servings

Ingredients

  • 6 medium onions, cut in half and thinly sliced
  • 57 g / 1/4 cup Mirage margarine
  • 7 g / 1 1/4 tsp fine sea salt
  • 4 g / 1 tsp granulated sugar
  • 2 g / 1/2 tsp ground black pepper
  • 1 or 2 sprigs each of rosemary and thyme
  • 1.4 L / 6 cups vegetable stock
  • 240 ml / 1 cup water
  • 2 bay leaves
  • 16 g / 3 tbsp flour
  • 2 garlic cloves, minced
  • 15 ml / 1 tbsp balsamic vinegar

For the Crostini:

  • French baguette sliced at an angle in 1/4″ (0.6 cm) slices (depending on how many servings needed, 1 or 2 slices per bowl)
  • Mirage margarine for spreading
  • Gruyère or Swiss cheese, grated, about 1/4 cup (25 g) per bowl

Directions

For the French Onion Soup:

  1. In a large pot, over medium heat, melt Mirage margarine until bubbling. Add sliced onions. Reduce heat to medium-low. Cook onions for 45 minutes until dark golden in colour. Once caramelized, add salt, sugar, pepper, and sprigs of rosemary and thyme. Cook for 5 minutes. Click here for our caramelized onions recipe.
  2. chopped onions in a pot
    onions in pot
    onions in pot and rosemary sprig

  3. Meanwhile over high heat, combine stock and water into a medium pot. Add bay leaves, heat until it comes to a simmer; about 2 minutes.
  4. stock and water

  5. Add flour and garlic to the caramelized onions, stir continuously and cook for about a minute or until garlic is fragrant.
  6. onions and flour

  7. Add hot stock. Scrape up any browned bits from the bottom of the pot. Simmer for 20 minutes. While soup is simmering, make crostini.
  8. stock and water

  9. After 20 minutes of simmering, take off heat and discard rosemary and thyme stems, and bay leaves. Stir in balsamic vinegar.
  10. Ladle into ceramic or oven-proof bowls.

For the Crostini:

  1. Preheat oven to 350℉ (180℃).
  2. Spread Mirage margarine onto the sliced baguette. Once oven is preheated place prepared bread onto a parchment lined baking sheet. Bake until crostini is golden brown, about 10 minutes. Set aside until ready to assemble soups. Preheat oven to broil.
  3. french baguette crostini

  4. Place bowls onto a baking sheet; fill with soup. Lay 1 or 2 slices of toasted bread on the surface of each bowl of soup. Divide and sprinkle the cheese amongst the bowls of soup, covering the crostini.
  5. crostini on soup
    cheese on French onion soup

  6. Broil for 6 to 10 minutes until cheese is lightly golden brown and bubbling.
  7. Serve immediately.

Chef Notes

  • Replace water with red or white wine, for added depth of flavour.

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